A chocolaty and chewy single-serve cookie, akin to a brownie, elevated by a homemade date caramel topping. This recipe focuses on plant-based ingredients for a delicious and nourishing treat.
For the Date Caramel:
1. Boil 1 cup of pitted Medjool dates in 3/4 cup of water for 5 minutes.
2. Pour the dates and water into a blender.
3. Blend with 2 teaspoons of vanilla extract and a pinch of salt until smooth. (This makes about 3/4-1 cup of caramel; store extra in the fridge for up to 1 week).
For the Cookie:
1. Preheat your oven to 350°F (175°C).
2. In a small bowl, mix together the oat flour, plant-based protein (if using, otherwise sub with 2 tbsp oat flour), cacao powder, pinch of salt, baking soda, dash of vanilla extract, creamy almond butter, maple syrup (2-3 tsp), and plant-based milk (1-2 tbsp, adding one at a time) until well combined.
3. Roll the mixture into a ball and press it onto a lined cookie sheet in your desired cookie shape.
4. Bake at 350°F (175°C) for 10 minutes.
5. Once baked, top the warm cookie with the prepared date caramel and coconut shreds. Enjoy!
